Join Me in My Addiction!

Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Thursday, November 29, 2012

Tuesday Tortilla Soup - Slow Cooker Thursday

Wow, I cannot believe that November is nearly over! Are you getting a little anxious about Christmas? I am...even though I am fairly organized and a lot of our shopping is already done (we don't go all out), there are the little details that I fuss about that I haven't started yet. I'll get there!In the meantime, I am sure you know (but I am going to tell you again!) that I just love my slow cooker. I love Slow Cooker Thursdays. It makes our lives so much easier after school/work/hockey each Thursday. And, you've already read about my newest addition to my cookbook collection - my Best of Bridge Slow Cookers Cookbook - and today's recipe is from that cookbook (ps - this would make a great Christmas gift...just sayin'!).Thanks to Robert Rose for providing the recipe and photos for today's post.Quick to assemble — ideal for mad midweek
mornings. It cooks all day; just add the finishing touches when you get home.

3 cloves
garlic, minced

1 large
onion, finely chopped

1can (28 oz/796 mL) diced tomatoes, with juice

2 cupschopped
cooked chicken

1 cupcorn
kernels (no need to thawif frozen)

1 tbsp ground
cumin

1 tbspdried
oregano

Salt
and pepper

4 cupschicken
broth

2 cups crushed
corn tortilla chips, divided

1 tbspchopped
fresh cilantro

1 tspchipotle
chile powder (see tip)

2 tbspfreshly
squeezed lime juice

Shredded
Tex-Mex cheese blend or Cheddar cheese

Sour
cream

In a 4- to 6-quart
slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp
(2 mL) salt, 1⁄4tsp (1 mL) pepper and broth. Cover and cook on
Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the
cilantro. In a small bowl, combine chipotle chile powder and lime juice until
smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are
softened and soup is thickened. Adjust seasoning with salt and pepper, if
desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and
sour cream. Serves 4.

Tip: Jars of chipotle
chile powder are available in most supermarkets. The reddish-brown powder is
made from dried smoked jalapeño peppers. It lends an authentic Mexican touch to
soups, stews and chilis. Regular chili powder can be substituted if you prefer
to not have a smoky flavor.

VERDICT:

Yet anouther slow cooker hit at our house! We all really enjoyed this soup - to be honest, this was my first time adding sour cream to a soup, and I just loved it. Oh my goodness - for sure this one is a keeper!